Padmas Navaruchi

PUNJABI RAJMA MASALA

padmakmurthy

June 28, 2021

HELLO FRIENDS,

RAJMA MASALA is a very popular Authentic North Indian Curry.

Two places are very famous for this dish and are consumed with either Cooked plain Rice or with normal Roti or Parathas.

1) PUNJAB

2) KASHMIR

RAJMA- It is also known as kidney beans. (because of its shape and color). It comes in white, cream, black, purple, spotted, dark red, and dark brown color. It is available in almost all Indian Grocery shops.

The cooking time varies according to the variety you use.

Dark-colored RAJMA is preferred due to its color, and shape and it is said to absorb most of the flavors of the spices used.

HEALTH BENEFITS OF RAJMA BEANS

It is very rich in protein and so is a good choice for vegetarians.
It is rich in fiber.
They are said to be rich in minerals such as Copper, Iron, Manganese, Phosphorus, Vitamin B1, and Folate.
It has a low Glycemic index and hence is safe for Diabetics.
It lowers cholesterol and boosts Immunity.
It has anti-oxidants to fight cancer.
It gives us satiation, a feeling of fullness, and thus helps in weight loss.
It has Calcium and magnesium for strengthening the bones.
It is said to be equivalent to RED MEAT, for vegetarians.

Now let us use these wonderful BEANS TO MAKE YUMMY PUNJABI RAJMA MASALA.

The process of making the dish starts with: –

SOAKING OF RAJMA BEANS:-

This is a very important step, in this dish, kidney beans have to be washed 2-3 times till the cloudy water disappears, and then soak the beans for at least 5-6 hours.
Soak in a big bowl with almost 3-4 times water.
The best way is to soak it overnight and cook the dish the next day. This process eliminates most of the toxins and makes them safe and harmless.

COOKING OF RAJMA BEANS

Now comes the cooking of Rajma beans.

Take a pressure pan and add the soaked beans to that.
Also add some whole spices such as Bay leaf, 1-2 cloves, 1 cinnamon stick, Javithri, 2-Cardamoms, 1 black big cardamom, and a dry ginger piece.
Add about 1 big glass of water and a little salt.

Keep the pressure pan on medium flame and after 2 whistles, reduce the flame further and let it cook for 5-6 whistles.

Put off the flame.
Let it cool by itself. (do not release the pressure by force)
After it cools, strain the water and keep it aside.
Can remove the whole spices at this stage.

INGREDIENTS NEEDED FOR YUMMY PUNJABI RAJMA MASALA

Boiled rajma-1 big bowl. (1 cup raw beans taken)
Tomatoes-2 medium
Onions -3 (2 -finely chopped+1 paste
Fresh coriander leaves- handful (washed and chopped finely)
Fresh Green chilies-2 big slits and cut in half
Ginger-1 inch piece(cut in thin Julians.)
Oil-2-3 tablespoons
Cumin seeds-1 teaspoons
Red chilly powder-1 teaspoon
Turmeric powder-3/4 teaspoon
Roasted cumin powder-1 teaspoon
Salt-1 teaspoon
Coriander powder-1 .5 teaspoons
Garam masala-1 teaspoon
Amchur(dry mango powder)-1 teaspoon
kasoori methi-1 tablespoon(dry fenugreek leaves)

(HOMEMADE GARAM MASALA LINK IS GIVEN AFTER THE RECIPE)

Table of Contents

PREPARATION NEEDED FOR THE GRAVY OF RAJMA MASALA

Take about 2 medium-sized onions, peel them, and chop them finely, in a hand chopper.

Take 2 medium-sized tomatoes and puree them in a blender.

Take a 1-inch piece of fresh ginger and cut in Julians.
Slit 2 green chilies and cut them into half, along with 1 onion and garlic cloves, and grind to a paste in a multi-mix grinder.

Wash and keep a handful of fresh coriander leaves.
Take one onion, peel it, and cut it into 2-4 big pieces.
peel 2-4 garlic cloves and keep.
Keep all the dry spice powders ready, namely-Red chilly powder, Garam masala, Amchur powder(dry mango powder), Roasted cumin powder, Turmeric powder, Dhaniya (coriander powder), kasoori methi, and Salt.

COOKING METHOD OF AUTHENTIC RAJMA MASALA

Take a frying pan, and heat it on a low flame.
Add 2-3 tablespoons of oil and let it heat.
Now add cumin seeds and 3-4 small pieces of slit green chilies and ginger Julians.

Now when the green chilies and ginger Julians are done, remove them from the oil to add at last for the garnishing.
Now to the same oil add finely chopped onions and saute till they turn transparent.

Add the onion, garlic, ginger, and green chili paste. Saute.

Now add Tomato puree, and all dry spice powders, such as Red chilly powder, Coriander powder, Roasted cumin powder, Turmeric powder, Aam-chur powder, salt, and Garam masala.

Combine them all together and saute for about 5 mts so that flavors are enhanced by roasting with oil.

Now you can add cooked Rajma Beans and cook them all together.

You can add water and taste at this stage for salt and sourness and chilly.

The gravy should neither be too thick nor too thin in consistency.
Cover and cook for 2 more mts.

Garnish with fresh coriander leaves.

NOW THE VERY YUMMY, DELICIOUS, HEALTHY, SPICY, AND AUTHENTIC, PUNJABI RAJMA MASALA IS READY TO EAT AND RELISH WITH HOT PLAIN RICE OR PARATHA, RAW ONION SLICES, AND CUCUMBER.